Chipotle, Crab and Egg -Tiny Appetizers |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
|
You will need a dozen of Tiny Appetizer Biscuits Tiny Appetizer Biscuits. They freeze well so you will have extra handy to make this again because I think you will. The recipe was created from what I had on hand for my Sunday appetizer and it worked. It was easier for me because I had some of the egg mixture left over from this mornings brunch (Migas Migas by Miss Annie) but it will only take you a minute to put this all together. If you have the luxery of having real crab I think it would be wonderful - I can only find canned. Use less Chipotle peppers if you are not into hot! The recipe may be doubled Ingredients:
12 small appetizer biscuits (tiny appetizer biscuits) |
2 chipotle chiles in adobo, finely chopped (less if you are timid) |
1 egg, whipped |
2 tablespoons onions, chopped |
2 teaspoons green sweet peppers |
1/4 cup imitation crabmeat, chopped |
salt & pepper |
1 dash garlic powder |
cheddar cheese, inch thin pieces |
Directions:
1. Chop the Chipotle peppers, set aside.
2. Mix your egg, Sweet pepper, Onion. garlic powder, salt & pepper & crab.
3. Stir fry on a hot skillet until set. mix in the chipotle peppers.
4. Slice open your tiny biscuits and put a portion of the crab/egg mixture on each.
5. Top with their hats and place a small piece of cheese on top.
6. Heat in 375F oven for 10-12 minutes or until the cheese is bubbly and the appies are warm through.
7. Enjoy.
|
|